Eggplant Parmesan

Eggplant Parmesan from

This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me – it absolutely is and makes a huge difference. You can read the comments below and see that those who took the extra step did not regret it!
Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!

How is it mid-March and we’re supposed to be getting 1-3 inches of snow today? This is annoying. Good thing we didn’t decide to have our wedding in March like we initially almost did. I also find it really interesting how people choose wedding dates. Some choose it for special meaning and then others (like us) just choose it cause it’s whatever was open at our wedding venue. But then that random date becomes a forever meaning to you. Kind of cool at how it was “meant to be.”

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!

How good does this cheesy goodness look?! You will not regret making this dish and it will be your new favorite way to make eggplant parmesan!

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!

This has been one of my favorite dishes to create from scratch. It’s really filling, super flavorful, hearty, and healthy. It’s got the best of every world! I had two large eggplant slices and my tummy was happily full :) one of the keys to this eggplant parmesan is to salt the eggplant slices and then give it time to let the salt draw out the eggplants’ liquid. It makes a huge difference when it comes to pan-frying the breadcrumb coated slices as they don’t end up soggy! And again, I will 100% endorse the use of whole milk mozzarella. I mean, c’mon, doesn’t that last picture just make your mouth water?!

Our all-time FAVORITE way to make eggplant parm! You will want to make it this way forever!
Eggplant Parmesan
Prep Time
1 hrs 15 mins
Cook Time
20 mins
Total Time
1 hrs 35 mins
This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me - it absolutely is and makes a huge difference. Those who took the extra step did not regret it and I'm sure you won't either!
Servings: 4
  • 1 large eggplant, sliced into 1/2" thick slices
  • 2 tbsp kosher salt
  • 1 1/2 cup Italian seasoned breadcrumbs
  • 3 eggs
  • 1/2 cup milk
  • 4 tbsp vegetable oil, for lightly pan-frying
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups whole milk mozzarella shredded
  • 1 cup parmesan cheese shredded
  • Handful of fresh basil leaves chopped, for garnish (optional)
  1. Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
  2. When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty!
  3. In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.
  4. Preheat oven to 375 degrees.
  5. Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat with 1 tbsp. of vegetable oil for every 2 eggplant slices.
  6. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)
  7. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!
  8. Serve hot and top with chopped basil, if using.

Posted on March 18, 2013

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  1. Susanna
    05/20/2016 at 7:13 am

    I made this last night and my husband and I both loved it. Your tip about not smothering the eggplant in sauce was really helpful. Thank you!

  2. Tina
    05/28/2016 at 11:11 pm

    I’ve never been a big eggplant fan. But some body gave me a bag of eggplants and I saw this so we tried not sure what to expect, but it was amazing! I just let mine soak in salt water for an hour and rinsed. I had a bunch of spagetti sauce so we used that and it turned out perfect.. Thank you for the idea!

  3. Linda
    06/06/2016 at 10:33 am

    Where is the recipe for the egg plant Parmesan?

    • Julie
      06/06/2016 at 1:19 pm

      It’s under the photos. Either scroll up or down and you’ll find it! :)

      • Judy
        06/07/2016 at 9:02 am

        Why do you bother putting this recipe up if no one can find it? I give up searcing!!!!

      • Julie
        06/07/2016 at 9:34 am

        Why are you yelling at me?! I’m telling you to SCROLL UP from the comments section and it’s right there! I have no idea what you are talking about not being able to find the recipe.

      • Will
        07/12/2016 at 9:40 pm

        LoL some people just don’t know how to use Pintrest and they wanna blame you for their ineptitude.

      • Julie
        07/12/2016 at 9:49 pm

        You have no idea. I’ve been yelled at all this week about how they can’t find recipes. I seriously don’t get it! Thank you!

      • Katie
        07/21/2016 at 9:25 pm

        You have to click on ‘Read More’ to get the full article… And the recipe.

      • Aya
        09/11/2016 at 6:32 pm

        omg what a mean person, thank you so much for this recipe, i am just in the process of making it!! fingers crossed with my cooking skills!

      • Ginger
        05/09/2017 at 7:44 pm

        I found the recipe with no problems! Thanks so much for sharing! :)

    • Gina
      08/01/2016 at 7:52 pm

      It says ” Read More” in a purple box under the picture of the meal. I hope this helps:)

    • Kelly
      08/14/2016 at 4:50 pm

      On the mobile app, you have to click “click here for the recipe” under the pictures otherwise you keep scrolling and you hit the comments section. That’s probably throwing people off, obviously, all they need to do is slow down and read lol

    • Sush
      09/18/2016 at 8:48 am


  4. Yesim
    06/06/2016 at 3:07 pm

    Can I assemble everything earlier in the day and then keep it in the fridge until I cook it that evening?

    • Julie
      06/08/2016 at 9:50 am

      The crust on the eggplant might get a bit soggy but if you don’t mind that, then definitely assemble the day earlier!

  5. Jenny
    06/19/2016 at 10:15 pm

    Looks delicious & would love to try making it for my friends @ work. If I make it the night before, will it still be as good the next day?

    • Julie
      06/21/2016 at 7:18 am

      I wouldn’t make it the night before just because the breadcrumbs will likely end up getting soggy overnight.

  6. Linda
    06/22/2016 at 5:36 pm

    Could you make this ahead of time and freeze it?

    • Julie
      06/23/2016 at 7:16 am

      I don’t recommend that because the breading on the eggplant will get soggy.

    • Rosemaid
      10/19/2016 at 4:38 pm

      I grow a large garden and this year we had an amazing crop of Eggplant. I peal, bread, fry & freeze them individually on cookie sheets. They are finally bagged up for winter use. I can then make up the Parmesan when needed or just reheated as a side dish. I can’t say they are soggy. I guess I would say sure you can freeze it.

      I’ll have to try salting, them next year since eggplant have a lot of water. Thanks for the hint.

  7. Sameena
    06/24/2016 at 9:38 pm

    Beautiful pictures and great explanations! Thanks for sharing recipes, I’m excited to try the egg plant – a new dish for me! Cheers

    • Neelam
      07/09/2016 at 1:10 pm

      We are vegetarians can you please give substitute for egg thanks

      • Will
        07/12/2016 at 9:41 pm

        Use egg substitute from the store.

  8. Maria
    07/22/2016 at 12:56 pm

    Do we peel the eggplant of not? Help! I have everything to make it and now that started to make I am stuck in the first step. LOL!

    • Julie
      07/22/2016 at 1:20 pm

      No, you don’t!

  9. Tammi Kenemer
    07/30/2016 at 11:25 pm

    Would love recipes. We planted eggplants this year and no one in my family has ever has it. Need any suggestions on how to prepare without exotic spices. We live in a very rural area. Thank yoy.

    • Julie
      07/31/2016 at 7:27 am

      The recipe for this, if you are looking at this on your phone, you have to click the big button that says “read more.” If you are looking at this from your desktop, scroll up or down and the recipe is below the photos.

  10. Kim
    08/09/2016 at 4:15 pm

    I placed my eggplant slices in the strainer and no liquid is coming out. I salted both sides of my slices and I don’t see any liquid. Please help lol

    • Julie
      08/10/2016 at 7:18 am

      That’s totally okay then. Your eggplant must not have a lot of liquid!

  11. Mama B
    08/14/2016 at 10:12 pm

    Looks fantastic, tastes SO savory and YUMMLY…however, be sure you have the time to prep it. It takes every minute they suggest. I don’t think it would be as good made ahead, but I am definitely looking forward to leftovers reheated!!

  12. Mary
    08/15/2016 at 10:18 am

    Should I serve this over pasta?

    • Julie
      08/15/2016 at 11:28 am

      You could if you want!

  13. Alex
    08/18/2016 at 2:58 pm

    Is it necessary to let the eggplant drain for 45 minutes? I am a bit short on time after work and was wondering if I could use a salad spinner to get rid of the excess water quickly?

    Or can I avoid this step completely?


    • Julie
      08/19/2016 at 7:00 am

      Hi, definitely don’t use a salad spinner, you can just omit the step. Just know that your dish may be a little more runny.

    • IFortuna
      10/07/2016 at 7:40 pm

      For those who want to rush the salting process, I recommend a Japanese pickle press.
      Just salt both sides of the slices and screw down the press on several slices at once. About 20 minutes to 30 minutes you will see a lot of liquid that has accumulated in the container. Just pour off the water and rinse the slices in fresh water.
      You can also salt the slices and put them on a dinner plate. Add weight on top to press the eggplant this will hurry the process too. Just pour off the water as it starts to accumulate.
      You can use weights like gym weights, rocks cast iron pans, etc.

  14. Julie foote
    08/30/2016 at 6:09 pm

    Baking now… cant wait!!

  15. Kathy Bounds
    09/01/2016 at 9:55 pm

    Wanted to tell you that I have made your Eggplant Parmesan twice and it is absolutely delicious! I highly recommended it to my friends. Thank you for sharing it on your blog!

    • Julie
      09/02/2016 at 7:07 am

      Thank you so much!

  16. Lucy
    09/06/2016 at 4:06 pm

    Can I also use provolone? I have some and was wondering if I can also add it. I have it in slices.

    • Julie
      09/07/2016 at 7:38 am


  17. Trudy
    09/08/2016 at 3:10 pm

    Do the breadcrumbs add very many carbs? I’m really trying to “detoxify” my carb laden body. Thank you

    • Julie
      09/09/2016 at 7:22 am

      I don’t think they add that many carbs, honestly.

    • Lisa
      11/16/2016 at 3:09 pm

      If you’re worried about carbs, you can always replace bread crumbs with ground almond. More fat, less carbs. I tend to like the taste better. You just grind them on a course setting on your coffee grinder. You can add parmessan, parsley or whatever you like to make it mimic the Italian bread crumb flavor. Just make sure to do it little by little or you can overheat your grinder which is a costly bummer.

  18. Connie
    09/16/2016 at 12:13 am

    I have never tried eggplant but received some from a coworker today and immediately searched Pinterest for a recipe like this one!!! It sounds amazing, especially after reading the comments and seeing the yummy pictures :) I plan to make it in the next couple days. I eat low carb, so I plan to replace the bread crumbs with deli department or freshly grated Parmesan cheese (the type that looks like “shreds” instead of powder) and this has always worked out well for me when used in numerous recipes. The Parmesan cheese does not soak up as much moisture as bread crumbs and who doesn’t mind a little extra cheese on a low-carb diet ;D Thank you for posting!!!

  19. Robin
    09/22/2016 at 4:17 pm

    Great recipe! I made a spicy meat sauce to put in between the eggplant . My husband loved it!

  20. Adrienne
    09/25/2016 at 6:22 pm

    Yes perfection. Just added a little Parmesan Romano in between layers. Thank you

    09/30/2016 at 5:52 pm


  22. IFortuna
    10/07/2016 at 7:42 pm

    You are one of the few that makes eggplant the right way. A lot of people skip the salting step and the eggplant comes out runny and slimy.
    Thanks for posting a great recipe! : )

  23. Wendy
    10/26/2016 at 8:22 pm

    Absolutely delicious!!! My best eggplant parmesan yet thanks to your recipe!! Can’t wait to make it again!

  24. Cheryl
    11/03/2016 at 9:20 pm

    Made the eggplant parmesan tonight and it was absolutely delicious. I added asiago and cheddar to my cheese mix….I have to agree with Rosemary. I think the egg/milk mixture can be reduced.

  25. Sandy
    11/14/2016 at 4:17 pm

    I made this last night and it was great! I made 1/2 recipe but used a whole medium-sized eggplant. Also added about 1/3 lb. of ground Italian sausage (pre-cooked) at my husband’s request:)

  26. Jenn
    12/05/2016 at 10:34 am

    I want to make this for a party…I want to double the recipe any ideas how long I would cook it for (same pan layered)? Thanks!

    • Julie
      12/05/2016 at 6:23 pm

      I honestly am not sure how long it would cooked if it was layered. If I had to guess, I would say cook it for like 1 hour and 15 minutes and check on it every half hour in case you need to flip it so it cooks evenly.

  27. Nat
    12/05/2016 at 3:44 pm

    When the slices are in colander with salted sides, is water running on them for that hour?

    • Nat
      12/05/2016 at 3:47 pm

      Also, can you recommend a side dish other than spaghetti ??

      • Julie
        12/05/2016 at 6:09 pm

        Green beans? Roasted potatoes? Roasted vegetables?

    • Julie
      12/05/2016 at 6:08 pm

      No, there is no water running on the eggplant slices. By salting the eggplant slices, you are allowing the water from the eggplant slices to drain out.

  28. Lois
    12/09/2016 at 12:26 am

    I made this exactly like recipe but the eggplant was not near done enough I had to bake about 30 more minutes. What may I have done wrong? Even after cooking longer the peel on the eggplant was tough to cut through. Is that the nature of eggplant?

    • Julie
      12/09/2016 at 7:22 am

      I’m thinking maybe you cut it too thick. The peel of the eggplant should have softened in the cooking process.

  29. Susan Ballard
    12/15/2016 at 5:54 pm

    This works better if you dredge your eggplant in flour before the egg wash, and mix Panko into your bread crumbs.

    • Julie
      12/15/2016 at 7:47 pm

      Everyone has different methods of making recipes; I’m glad you found yours and I thank you for sharing! :)

  30. Ami
    01/18/2017 at 7:36 pm

    I followed the instructions exactly. The dish looked beautiful but turned out wayyyy to salty. I used 2 tablespoons of kosher salt as directed and brushed off he excess after one hour but it was still too salty. Should I have rinsed the salt off with water?

    • Ami
      01/18/2017 at 7:43 pm

      Too and the . Sorry!

    • Julie
      01/19/2017 at 7:36 am

      Sorry it was too salty! I’m guessing your eggplant absorbed a lot of the salt. It also depends on how many slices you had and how thick they were. If you had less slices, then probably using less salt would’ve been better. 2 tablespoons of salt spread out to less slices would’ve yielded a saltier dish. I’m sorry!

    • kim
      06/20/2017 at 1:24 pm

      Yes, you should’ve rinsed the eggplant after salting it. Better luck next time.

  31. Enisa
    01/24/2017 at 10:08 pm

    Made this tonight…. FINALLY a homemade eggplant parm that tastes as good as in the restaurant! I was so totally enjoying this as I ate it up, thank you!! PS… I made mine gluten free and used IANS Panko GF bread crumbs and it was totally good and didnt taste gluten free!!

  32. Bubbie
    02/01/2017 at 1:44 pm

    Is it okay to broil the eggplant slices, rather than frying?

    thanks, bubbie

    • Julie
      02/02/2017 at 8:03 am

      I haven’t tried it that way and I’m afraid it would burn and also not cook it through enough.

  33. Lauren
    03/06/2017 at 9:08 pm

    I followed this recipe exactly as written and it turned out perfectly, so delicious…Our 5 year old even enjoyed it! Thanks Julie, looking forward to trying out more of your recipes!

    • Julie
      03/07/2017 at 6:24 am

      Good to hear! Thanks for letting me know and enjoy other recipes you find!

  34. Jacqueline
    03/15/2017 at 7:47 pm

    Did all the suggestions, but added garlic and fresh mushrooms

  35. SARAH
    03/16/2017 at 9:15 pm

    This is off topic but do you think the salting techniques would work on mushrooms?. I made mushroom parm it was very liquidity.

    • Julie
      03/17/2017 at 7:31 am

      Hmm, I honestly don’t think so. Mushrooms are extremely porous and release a lot of liquid in general. I guess maybe you could cook the mushrooms first to release liquid then prepare the rest of the parm.

  36. Dolores
    03/21/2017 at 5:18 pm

    I have a question on the egg plant parmesan recipe-after salting and weeping, do you just brush off the salt, or can you rinse the slices off and pat dry? I was wondering if rinsing, while easier, might make them too bland, as in, do we need some of the clinging salt to add a flavor layer?
    Thanks! Dolo

    • Julie
      03/23/2017 at 5:38 pm

      I wouldn’t rinse the slices because that would cancel out what you just did with the salt (pull out the liquid). I would simply just brush the salt off :)

  37. Ginny
    03/23/2017 at 4:18 pm

    I know you said it could take 48 hours for you to respond, but I plan to make this for dinner tonight. Should I peel the eggplant beforehand? My husband has never had this dish, so I want it to be really, really tasty!

    • Julie
      03/23/2017 at 5:35 pm

      No, I didn’t peel my eggplant beforehand! The peel softens.

  38. Cheryl
    03/25/2017 at 5:26 pm

    This looks really good, I have a can of spinach to add, when would you add that? In the sauce maybe or on the eggplant itself? Not at all? Thank you!

    • Julie
      03/26/2017 at 8:58 am

      I would drain the spinach well and just add it into the sauce.

  39. Mariela
    03/27/2017 at 3:17 am

    Note: peel stripes of skin off the eggplant. I made this recipe it was pretty good, but the skin was hard and did not got coated with egg or crumbs. And also maybe rinse the eggplant after having it drain its liquid, mine was a tad salty. I will make this recipe again ovrrall it was worth it 😉

  40. Gail
    04/07/2017 at 1:42 pm

    Sound delicious will try for dinner tonight

  41. Deanie Oswalt
    04/17/2017 at 7:44 pm

    This is the second time I have made this recipe. It is absolutely delicious, thank you for sharing.

  42. Diana
    05/01/2017 at 10:32 am

    I am eager to try this recipe….love crispy eggplant parm. Thanks.

  43. Sherrie
    05/12/2017 at 6:36 pm

    All I can is FABULOUS!

  44. Alvin Davidson
    06/11/2017 at 6:26 pm

    Wonderful, I put Italian Meatballs in with the sauce!!!!

  45. Josie
    06/24/2017 at 10:48 pm

    I love your recipe seemed like it is labored of love…

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